Yes, use sour cream or Greek yogurt – lower calories, still moist.

Why do my cutlets fall apart?

You might need more egg or better mixing. Add another egg or 1 tbsp flour and mix thoroughly.

4-5 minutes each side on medium heat. Check by cutting one open – it should be white, not pink.

Can I use frozen cabbage?

Yes, but thaw and squeeze out excess water, or they'll be too loose.

Minced chicken and cabbage cutlets

Name: Minced chicken and cabbage cutlets
Total time: 20 min
Yield: 3 порции
Cuisine: International
Ingredients: Chicken minced meat — 400 g; White cabbage — 150 g; Mayonnaise — 40 g; Chicken egg — 1 pcs; Spice — 2 g

30min

662g

Nutrition per 100g

225

These chicken and cabbage cutlets are a game-changer for anyone who loves moist, flavorful patties. Cabbage makes them incredibly tender and airy, while mayo adds a touch of creaminess. A simple recipe that saves you when you need a quick family meal. Just 225 calories — enjoy guilt-free!

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WHAT YOU WILL NEED

From ingredients

5 products

Base

Chicken minced meat400 g

White cabbage150 g

Mayonnaise40 g

Chicken egg1 pcs · 70 g

Spices

Spice2 g

SIMPLE PROCESS

Step by step recipe

The secret is finely grated cabbage: you won't taste it, but it adds moisture and softness. Mix the mince well for even texture, and don't overcook to keep them juicy. Follow our steps for golden, perfect cutlets.

Step 1

Prep the Cabbage

Finely grate the cabbage or chop in a food processor. Don't drain the juice – it keeps the cutlets moist.

Step 2

Mix the Ingredients

In a large bowl, combine chicken mince, grated cabbage, egg, mayo, salt, and spices. Mix thoroughly until well combined.

Step 3

Form the Cutlets

Wet your hands with water, shape the mixture into round or oval patties, about ¾ inch thick.

Step 4

Heat the Pan

Put a skillet over medium heat, add a little oil, and let it warm up.

Step 5

Fry the Cutlets

Place cutlets in the pan, not overcrowding. Fry for 4-5 minutes per side until golden and crisp.

Step 6

Serve

Transfer to a plate, rest for 5 minutes. Serve hot with your favorite side – potatoes, buckwheat, or veggies. Enjoy!

CHEF'S TIP

Cabbage for Moisture

Grate cabbage finely – it releases juice, making cutlets tender. Don't squeeze out liquid; it adds moisture.

Go Easy on Spices

Chicken and cabbage are mild, so don't oversalt or over-pepper. A pinch of paprika or dried garlic adds nice aroma.

Shape Without Sticking

Wet your hands with water or oil before shaping – prevents sticking. Make equal-sized patties for even cooking.

Fry on Medium Heat

Fry 4-5 minutes per side over medium heat until golden. High heat burns; low heat dries them out.

SUBSTITUTIONS

Add your taste

Add Onion Mix in 1 finely chopped onion (sautéed until soft) – extra flavor and juiciness.
With Cheese Fold in 50 g grated hard cheese – cheesy taste and firmer texture.
Fresh Herbs Add chopped parsley or dill for freshness and vibrant aroma.
Bake Instead of Fry Place cutlets on a baking sheet and bake at 200°C (400°F) for 20-25 minutes – a lighter option.

HOW TO STORE

How to Store Chicken and Cabbage Cutlets

Cool cutlets, store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a skillet without oil. Freeze raw or cooked: thaw raw in the fridge and fry as usual; reheat cooked in the oven or microwave.

GOOD TO KNOW